Serves 4-6, so double or triple for a crowd

4 T Earth Balance non-hydrogenated margarine (or other brand, but that's the best)
2 large onions, peeled and finely chopped
1 tsp dried thyme
1 T whole-wheat flour
1/2 c (generous) water
1 c cashews, fairly finely ground
1 c hazelnuts or walnuts, fairly finely ground (note: sub any nuts you want)
1 1/3 c dried whole-wheat breadcrumbs
Ener-G egg replacer equivalent of 1-3 eggs
1 T lemon juice
salt and pepper

Preheat oven to 400 degrees.

Melt the margarine in a large saucepan, add onions, and sauté gently for 10 minutes or so, until tender.

Add the thyme and flour, stir for 1 or 2 minutes, then add the water and stir until thickened.

Remove from heat, add nuts, breadcrumbs, lemon juice, egg replacer and salt and pepper to taste. Mix well.

Pack the nut loaf in a well-oiled pan and baste with more oil.

Bake for 45 minutes to an hour, depending how dark and rich you want it.


Bonus: Delicious, easy gravy

Melt a tablespoon or two of Earth Balance in a skillet and add a well-chopped onion. sauté until onions are soft and translucent, about 8 minutes. Add chopped mushrooms and sauté an extra minute. Add two tablespoons of flour, and sauté until it browns. Then add 2 cups of veggie stock and stir gently on medium-low until it thickens. Lovely!